Summary
This recipe uses aquafaba to mimic the light peaks you usually achieve by beating egg whites. WHO KNEW!!! Aquafaba is unbelievably the water from cooked chickpeas and makes a fantastic substitute. This makes it suitable for vegans and those with egg allergies. You would not be mistaken for wrinkling your nose up right now, but rest assured this does work and works wonderfully for that matter. The water whips right up into fluffy peaks! It is recommended that you use an electric hand whisk as it can be quite hard work with a balloon whisk.
The peanut butter adds a little salty nuttiness with the orange cutting straight through it. The aquafaba makes the whole dish wonderful and light yet totally indulgent tasting at the same time. A delectable dessert indeed.
Ingredients
- Serves 4
- 1 cup sweet potato, peeled and cooked (225g/0.5 lb sweet potato)
- ½ cup (125g) smooth peanut butter
- ½ cup (50g) natural cocoa powder
- 6 tbsp. maple syrup
- 1 tsp. orange zest
- ½ cup (120ml) chickpea brine
- ½ tsp. lemon juice
Method
- Place cooked sweet potato and peanut butter in a food processor. Process until smooth and, then add cacao powder, maple syrup, and orange zest, blend again until smooth
- Place chickpea brine in a clean bowl. Add lemon juice and whip with an electric hand mixer until you achieve stiff peaks (this can take around 3-6 mins) – you should be able to invert the bowl, and the whipped brine should not move an inch
- Fold the whipped peaks into the chocolate and mix until well combined. The mixture will deflate slightly. Spoon the mixture between 4 small serving glasses and place in the fridge for 8 hours (or overnight) for the mousse to set
Nutritional Content (per serving)
Calories
332kcal
Fat
17g
Sat Fat
4g
Protein
11g
Carbs
42g
Sugar
24g
Fibre
7.5g
